Author Notes:I was looking for a recipe for quick pickled onions last time I made pulled pork sandwiches, and stumbled across this article: http://www.npr.org/templates/story/story.php?storyId=12111218 I found the idea of pickled prunes intriguing so decided to give it a whirl. I didn't want to use bay or pickling spice so used a mix of cardamom, pink peppercorns, and coriander instead. I also added some freshly squeezed orange juice & orange blossom water to amp up the citrus notes of the orange zest and spices. I think these may be the best tasting prunes I've ever had. These taste best after a minimum of 8 hours in the fridge, and should last for 2 weeks. (NB: the whole spices will cling to the prunes, and I enjoy eating them as they are like little flavor explosions. If you are averse to this you could coarsely grind them.) - hardlikearmour —hardlikearmour

Food52 Review: Once we started to list the ways we could imagine these prunes being served, we had trouble stopping: these sweet, sour and spiced bites would be excellent with a dollop of mascarpone or over ice cream, as a salad component or with oatmeal, or as an accompaniment to cheese or roast pork. The list goes on. In just 20 short minutes, the prunes plump up and absorb the tang of the vinegar and the sweetness of the sugar, and leaving the spices whole means you get little pops of flavor as you savor the fruit. You can reduce the syrup if you like before adding the orange flower water -- we kept it as is. - A&M —The Editors

Advertisement

Makes about 3 cups

1
cup red wine vinegar

12
2-inch strips orange peel (pith is okay here)

1/2
cup freshly squeezed orange juice

1
cup sugar

2
teaspoons cardamom seeds

1/2
teaspoon coriander seeds

1/2
teaspoon pink peppercorns

1/2
3" stick cinnamon, broken in half

1
pound pitted prunes

2
teaspoons orange blossom water

Combine vinegar, orange peel and juice, sugar and spices in medium-sized saucepan and bring to a boil over medium-high heat. Once it's at a boil, add the prunes and decrease heat to medium-low. Simmer for 15 to 20 minutes, until soft, but not falling apart.

Remove the prunes & orange peel to quart jar (or other suitable container) using a slotted spoon. If you like, return the syrup to the heat, and reduce for several minutes until fairly thick. Stir in the orange blossom water. Pour the syrup over the prunes, stir to mix well and cool to room temperature. Once cool, cover and refrigerate.

...and, because I liked the acidity the vinegar provided, plus the lovely sweet citrus imparted by the orange, I was inspired to make a mixed up version of prunes in brandy. I simmered prunes in brandy, freshly squeezed orange juice, sugar, pinch of salt, one vanilla bean, and a dollop of orange marmalade until sauce syrupy and prunes very soft. Removed from heat and added a splash of sherry vinegar. The vinegar is key!

Delicious and so easy. I didn't have pink peppercorns so I omitted. Really, really yummy with lightly sweetened goat cheese followed with a chaser slice of cold crisp apple (and repeat...and repeat...) ;-)

This is terrific and has my brain zipping around like Tinkerbelle- trying to think of various uses.......... Thinking about balsamic and strwberrries so maybe strawberries mixed w/ it(cut up) and topped with a dollop of mascarpone? And then what about pairing them w/ foie gras or pork pate ravs>> Foie Gras Ravs tossed w/ sauteed jerusalem artichoke matchsticks and a little minced pickled prunes.... or Peking Ravs stuffed with French country pork pate and dressed wth tamari and a little pickled prunes.....It reminds me of a similarly spiced strudel filling i do where the prunes are steeped in tea.... so i wonder how these pickles would taste if tea leaves were included (and then removed after the simmering.) What do you think? How fun! I think my go-to use would be served with a country pork or duck pate. How inspiring these prunes are!

Just made these for the first time and they were wonderful- such an explosion of flavor! My hubby won't let me make anything unless I reduce the sugar content. I used a liquid sweetner, only half a cup, and still the syrup was thick and delicious. Also sub 12 kumquats because that's what I had, and they were great too.
Thank you so much!

Just made my first batch of these little gems, substituting Jerez sherry vinegar, grains of paradise pepper and Meyer lemon peel (which was so lovely to chew on afterwards!). Thank you for such a lovely recipe!

Another converted household chiming in! The first batch disappeared immediately; this will now be something I keep on hand at all times if I can possibly help it. (I can relate to aargersi's habit of eating them right out of the jar.) Thank you, HLA!

These are amazing, hardlikearmour! They have been on my must-try list since you posted them, and I totally regret not making them sooner. I especially love the bites with the peppercorn. So far my favorite way to eat them is to spread a toasted baguette slice with a mild blue cheese and then top it with a prune and a drizzle of syrup. So delicious!!

Yes, it was sensational, in all respects. Hats off to TasteFood for hosting a truly magical potluck. Great people, great food . . . what you would expect from the FOOD52 community!! I'm going to make a mixed batch of these, using prunes and figs. I think the figs would add a nice dimension, especially in flavoring the syrup. I tend to find cardamom to be quite assertive -- I think it's one of those spices that speaks more loudly to some than others -- so I'm tempted to head these more in the direction of a Gibassier, with star anise and maybe just a few crushed cardamom seeds. Stay tuned! ;o)

They were definitely spiced for the cardamom contest! I considered adding star anise when I first made them, but was worried it would become the predominant flavor. I'm sure it will be delicious with the orange and prunes and figs - definitely report back!

funny-- i was trying to write a shopping list for the prunes from memory, and i wrote down "star anise" before i realized the recipe doesn't use it. plums and star anise are one of my favorite flavor combinations, so i guess i was going on instinct : )

Hi HLA - I made these today and they are super delicious! I had white peppercorns, so I used a few of them. All the flavors are lovely together. I reduced the syrup and have the prunes percolating in the fridge. I am taking them to a dinner in a few days, to be served over homemade cognac ice cream. Thanks for a lovely recipe.

These are AMAZING. I must always keep a jar in the house at all times now. They're great on a cheese plate, cut up into salads, as a garnish for pork, duck, and chicken, and the sauce is delicious mixed into salad dressings or drizzled over ice cream. GENIUS.

Midge, I'm so glad you commented on this. Somehow it had gotten past me. My mother grew up on a farm in Michigan, and used to tell of her mother making stewed prunes with cream skimmed from milk from their cows "because we were so poor". Many years later, guess what turned up on the dessert menu at Chez Panisse. This looks heavenly. I need a dessert for a Tuesday luncheon, and I've already got the gelato. Thank you!

I'm thinking of trying to arrange a meetup somewhere in the area of the PNW this fall. Would you be interested? I have a nephew who lives in Seattle who would likely love to have us invade their kitchen and feed them.

We missed you Sagegreen; will keep you posted about any summer potluck plans. Rhubarb pickling sounds so cool, thanks! Going to Vermont next weekend, hoping it's not too late to forage ramps and fiddleheads..

Thanks, that would be great. June 4th is the big strolling of the heifers in downtown Brattleboro with a record breaking endeavor to make the world's largest smoothie with all local ingredients! I hope to attend.